PLEASE NOTE:
Carbohydrate counts are based on information obtained from manufacturers and school recipes and may vary due to
product substitutions and/or recipe variations. If you or your child have a medical condition, please check the
manufacturer label before consuming any food at school.

Tuesday Feb 20

Serving Size

Fiber

Carbohydrates

Frosted Flakes Breakfast Break

1
bag

2
grams

24
grams

Crackers, Graham

1
serving

1
gram

18
grams

100% Juice Breaks

4
oz

No data available

15
grams

Apple Slices

1
bag

1
gram

7
grams

Oranges

1
each

2
grams

11
grams

Wednesday Feb 21

Serving Size

Fiber

Carbohydrates

Maple Burst'n Mini Pancakes

1
each

3
grams

41
grams

Apple Juice

4
oz

0
grams

14
grams

Orange Juice

4
oz

0
grams

13
grams

Apple Slices

1
bag

1
gram

7
grams

Oranges

1
each

2
grams

11
grams

Thursday Feb 22

Serving Size

Fiber

Carbohydrates

Mini Bagels Filled w/ Strawberry Cream Cheese

69
grams

2
grams

41
grams

Apple Juice

4
oz

0
grams

14
grams

Orange Juice

4
oz

0
grams

13
grams

Apple Slices

1
bag

1
gram

7
grams

Oranges

1
each

2
grams

11
grams

Friday Feb 23

Serving Size

Fiber

Carbohydrates

Egg & Cheese Sandwich

1
each

2
grams

20
grams

Cinnamon French Toast Squares

1
serving

2
grams

37
grams

Apple Juice

4
oz

0
grams

14
grams

Orange Juice

4
oz

0
grams

13
grams

Apple Slices

1
bag

1
gram

7
grams

Oranges

1
each

2
grams

11
grams

Available Daily with Breakfast

Serving Size

Fiber

Carbohydrates

Lowfat Milk

8
fl oz

0
grams

11
grams

Skim Milk

8
fl oz

0
grams

11
grams

Oranges

1
each

2
grams

11
grams

Apple Slices

1
bag

1
gram

7
grams

Breakfast Break Components

Serving Size

Fiber

Carbohydrates

Frosted Flakes Multigrain Cereal

1
bowlpak

3
grams

24
grams

Cinnamon Toast Crunch Cereal

1
bowlpak

3
grams

22
grams

Cheez-It Crackers

1
each

1
gram

14
grams

100% Juice Breaks

4
oz

No data available

15
grams

This document was downloaded on February 21st, 2018 and includes information about foods that were
scheduled to be served February 19 - February 23. Menus change regularly
and foods are substituted. To obtain the most up-to-date information, download the updated file or call
your district dietitian.